The recess bell rings, and all of my fellow classmates grab their brown bags, bouncy balls, jump ropes, hacky sacks, and other kiddo delights. We all scamper out to make the most of these precious 15 minutes away from our intense studies of dinosaurs, basic addition, and, the obsolete, cursive writing. Aw, recess. The time where we all learn the importance of the break, of taking time away from work, and, of course, of snacking.
Snacking for non-Bubble Children was a different game than for yours truly. Before the tetherballs were whipped around those poles, and we all found our stomachs growling on those blue lunch yard tables, I cannot tell you how many plastic containers I saw unveiled revealing sliced apples, celery, and creamy, luscious peanut butter. I knew it was capable of taking my life, but that didn’t stop it from both smelling and looking like some strange combination of gooey caramel, melted milk chocolate, and just-too-soft ice cream. It wanted it SO BAD.
And I still do.
“Recess” remains important to me. I am taking mine right now, eating my Sunday breakfast in the sun before a long night of cooking at The Heathman tonight.
After a busy Saturday evening shift last night, my body wanted something comforting this morning, something that reminded me that I was still on a break before feeding the elite masses, again. Good morning, sunshine, my inspiration to develop a new way to make hemp seed butter.
When you buy this stuff in stores, it is not only extremely overpriced, but it is both green, not toasted, and, frankly, nothing like that smooth goodness I desired so badly as a young whipper snapper.
The trick is, you’ve got to actually toast the hemp seeds, and then let them cook a little bit so they expand (much like oatmeal) into their full, rich potential. Then it is time to add the flavor (salt and honey). Now your hemp seed butter is both golden brown and toasty delicious.
1 cup hemp seeds
3/4 cup olive oil
1/2 tsp. sea salt
4 tsp. honey
Cook time: 10 minutes
Yields about 1 1/2 cup hemp seed butter
- Heat a saute’ pan over medium-high heat. Toast hemp seeds for 3 minutes, stirring frequently.
- Reduce heat to medium-low, and add olive oil. Let cook for 10 minutes, stirring about once a minute, to make sure the seeds are not getting cooked for too long on one side.
- Remove from heat, and strain out excess oil. In a medium bowl, combine hemp seeds, sea salt, and honey with an electric mixer until desired creaminess is reached.
- Spread atop whatever fruit, bread, ice cream, etc, your heart desires, or store in the fridge for up to two weeks in an airtight container.